Remember how I ate all the creamy out of the chunky peanut butter? I found a use for those peanut bits – and there was even some creamyness that I had missed. I made a raw salad dressing – well, raw except for the cooked peanut butter – but you could easily sub in raw nut butter instead..
Raw Peanut Dressing
- ~1/2 cup (raw) (pea)nut butter (you could use a different nut butter of course)
- 1/2 teaspoon cumin
- 1.5 tablespoons each of rice vinegar and apple cider vinegar
- 1.5 tablespoons bragg’s liquid aminos
- 3 cloves of grated garlic
- stevia, to taste
- 1/4 cup water (or more)
- Blend everything but the water in your food processor. Then add the water and use more if needed; adjust to your desired thickness. It will thicken more in the fridge.
- Serve over raw salads or use as a dipping sauce for spring rolls, sushi, etc…
This used up just about all of the crunchies that were left, so I used the near-empty jar for my morning protein oat bran (soy protein powder).
- peanut – the word was first used in 1807. Before then it was called ground nut, ground pea (1769). Originally from South America, the peanut plant was traded into Africa and Peru (1502) and made its way to China by 1573. The term peanut butter was first seen in 1903.
- raw – comes from various words in Old English, Old Norse, German, and Proto-Indo-European; the various meanings were uncooked, raw, congealed, bloody, raw flesh, hard, flesh, not cooked, thick blood, thick fluid, serum. Not exactly the pure and healthy meaning it’s taken on recently, huh?